Pumpkin Ale Cookies
It's that time of year for pumpkin everything. Shockingly, I'm not much of a fan aside from my one piece of pie at thanksgiving but I'll generally even pick pecan over that. It's more of an obligatory once a year thing for me.
One thing I will never turn a nose to is cookies - so I thought pumpkin cookies might be the gateway into all things fall over here. This worked out nicely with a 6 pack of Lakefront Brewing's Barrel Aged Pumpkin Imperial Ale. Not only does this beer hold strongly on its own, I knew it'd be the next punch to give these cookies some extra "oomph".
The key to all cookies is chewiness - let's be honest. Bread flour is the key star here. These cookies are super easy to make (and eat - yikes) and held good texture for a few days while I made deliveries to some of my favorite people. Brown sugar mixed with a hint of brandy from the barrel is the cocktail here but in cookie form. If you want in on distro, hit me up on IG for the next round of goodies! (@beerandthebaker)
Highlighting the beer for a second: Lakefront brewery is a notable stop up in Milwaukee for any tourist looking for a great brewery tour. I went a few years ago and regret I haven’t been back sooner. This beer is 13.4% and gives a strong boozy first sip, but you'll ease into some of the vanilla as you keep drinking. On a cold fall day, this is better than some spiked cider in my book. Good job by you guys.
Be sure to tag me on Instagram if you make these! Also jump over to Beery Hoppy Family to check out a review of the top pumpkin beers of 2019!
¾ cups unsalted butter, softened (12 tbs)
1 ¼ cups brown sugar
1 large egg yolk
½ tsp vanilla
1/3 cup Pumpkin Ale
1 ¼ cups All-purpose flour
1 cup bread flour
1 ¼ tsp baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. cornstarch
* ¼ tsp pumpkin pie spice (or cinnamon) - I used the Trader Joe's brand. Gonna go optional here if you want the cookies to taste more like the beer.
Add brown sugar and butter into a stand mixer and mix on high until well combined. Sugar should be fully incorporated in the butter.
Add in the vanilla and egg yolk - beat until light and fluffy.
Add the beer, beat until well combined. (Butter will make it look a bit chunky but it'll be fine!)
In a separate bowl, add both types of flour, baking soda, baking powder, salt, cornstarch and pumpkin pie spice if using.
Slowly add in the bowl of dry ingredients into the wet ingredients and stir until just combined.
Using a cookie scoop, scoop onto cookie sheets that have been covered with parchment paper.
Chill the cookie dough on the sheets for at least 10 minutes. (My first batch I did this - solid! 2nd batch.. they definitely spread into each other)
Preheat oven to 325 ° F.
Bake for 15 minutes or until the cookie starts to brown on the edges.
Remove cookies from tray and put onto a cookie rack to cool.